Summary

Ingredients

• 3 tablespoon olive oil
• 1 small onion (s), diced
• 2 cloves garlic, cut into thin slices
• 75 g olives, black, pitted and quartered
• 2 tablespoon capers
• 2 anchovy fillet (s)
• a bit salt
• 1 pinch (s) chilli flakes (fiocchi di peperoncino rossi), alternatively cayenne pepper
• 800 g tomato (s) (plum), peeled, pitted, rouhly chopped, alternatively canned tomatoes
• 1 tablespoon tomato paste
• Cheese (Pecorino)
• parsley

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Instructions

1. Heat the oil in a pan, add the onions, fry the garlic a little later and roast for three minutes (garlic shorter accordingly).
2. Reduce heat and add olives, capers, anchovy fillets, if necessary a little salt and chilli flakes as well as tomato paste and roast for another minute until fragrant roasted aromas develop. Add tomatoes, bring to the boil and then simmer. After 20 minutes the sauce should be slightly reduced and have a creamy consistency.
3. Season to taste.
4. The salsa can be made a day in advance. Then store in a cool place and only reheat before use while the pasta is cooking.
5. Arrange the pasta on plates and put the salsa alla puttanesca (German whore style sauce) on top. Garnish with pecorino cheese and freshly chopped parsley if you like.